St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-05-22
FOOD FOR EPICURES.
Good Things on Bill of Fare For
People Who Live to Eat.

Lobster or SalanOn-LeVel dessert
spoonful of mustard, one tea spoonful
of salt, one of sugar: Scald with hot
water; three table spoonfulS salad oil,
thirds cup of milk; cook same as soft
custard.-MRs. A. III. PALMER, 4S7 Mar
shall ave-, st. Paul.
Chicken-For five or six chickens take
eggs, beat them to frOth, mix with
pint of vinegar four large SpOOnfulS of
salad oil Tor melted butter, one spoonful
of mixed mustard, the same of salt, tea
spoon of black pepper: stir the whole
constantly over moderate fire till thick.
When cold mix the chicken and celery
chopped fine. Take double the quantity
of celery that you have chicken.
TomatO-Take twelve pared tomatoes,
yolk of one egg, mixed with one table
spoon of mustard, One-half teacup of
olive oil (stirring in a few drops at a
time), add little salt, and pepper the
size of pea, juice of one lemon, enough
vinegar to make it thin; put the dress
ing on the tomatoes just before they are
SerVed.-MISS j. q. SCOTT, $40 Ninth
ST., south, Minneapolis.
CHICKEN AND HAM A LA MODE.
Take a small kunckle of veal, and with
it make some good strong white stock;
strain it, and when cold, carefully skim.
When ready, melt it, and to quart of
the incest part add the well-frothed
whites of three eggs, dessert spoonful
| of Chill vinegar and little salt and
pepper. Let the mixture boil, beating
it often with fork. either silver or
wooden one: let it simmer gently until
| there is little more than pint of it.
Have ready some pieces of roast chicken
cut small and thin; also few thin slices
of cold boiled ham: pour into mould
little of the Jelly, then arrange a small
| portion of the meat, then more jelly
until it is all used; let it get cold, and
when wanted dip the mould moment
in boiling water. Garnish the dish with
parsley.-MIsS HELEN ii. MCKINLAY,
IS Park Place, st. Paul.
ASPARAGUS WITH TOAST.
Cut the vegetables in small pieces,
| and boil ID of an hour, season with pep
per, salt and plenty of butter-say ii
pound to a quart of the asparagus.
Add one quart of rich sweet milk in
which you have dissolved one heaping
table spoon of sugar, let come to boil
and pour over hot buttered toast, serve
at Once.--NIRS. EDNA A. BARNARD,
Long Prairie, MINI.
CELERY.
Cut the stems or edible part of celery
in lengths of about = inch, cover with
water and boil for an hour, or until the
white pieces are clear, season with
milk, butter, salt and pepper, after
which cook for five minutes. In this
way that part of celery usually thrown
away may be made most palatable.-
Mrs. J. NJ. PINNEY, 632 Jackson street,
st. Paul.
| TOMATO TOAST.
Prepare tomatoes by slicing, boiling
and seasoning with pepper, salt and but
ter, just as for a relish; pour hot over
| moiStened and well-buttered toast, and
you will have good breakfast or tea
diSh.-MIss 4. E. TALBOT, 219 Fifteenth
street west, Minneapolis.
WELSH RARE-BITS.
Two table spoonfuls butter, quarter
of pound grated cheese, saltspoon
full of salt, l saltspoon full of dried
mustard, quarter SaltSpoon full pepper,
gradients until melted and pour over
tOaSt.-S. S. FAIRCHILD, 2100 Sixteenth
avenue south, Minneapolis.
DREAMED SALMON,
One can salmon, one cup cream,
onc-half cup milk, two small teaspoon
j fuls corn starch, rubbed smooth, with one
tablespoonful of butter, pinch of soda
pepper and salt to taste. Pour the sal
mon into n colander and Train off
all the liquor, and pick the fish into
small flakes with a fork, removing all
bits of bone and skin. Heat the milk
and cream with the soda in double
boiler, and when hot add to the corn
starch and butter; stir constantly till
smooth; put in the salmon, toss it about
with fork till hot through; remove
from the fire and fill patty-pans with
the mixture; sprinkle with bread
crumbs over the top and stick bits OF
butter here and there on each; set ir
the oven long enough to brown deli
cately; serve with crackers and sliced
lemon. At first sight tic call for cream
may seem extravagant, but the totaI
cost will not exceed that of a good steak
J and it makes dainty dish for tca.--MRs